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Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).

Author(s) : PARRA K., FERRER M., PIÑERO M., et al.

Type of article: Article

Summary

The aim of the present study was to evaluate the use of pigeon pea (Cajanus cajan) as an appropriate substrate in the production of a legume-based fermented product with Lactobacillus acidophilus ATCC 314 or Lactobacillus casei ATCC 393 and then to ascertain the effects of the addition of ingredients such as powdered milk and banana or strawberry sauce.

Details

  • Original title: Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).
  • Record ID : 30008351
  • Languages: English
  • Source: Journal of Food Protection - vol. 76 - n. 2
  • Publication date: 2013/02
  • DOI: http://dx.doi.org/10.4315/0362-028X.JFP-12-138

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